Takashima Brewery was founded in 1804 and is located in the foothills of Mt. Fuji in the Shizuoka Prefecture. The brewery promotes “mellow but refreshing sake”, using 200 year old ground water that flows out from the holy mountain itself. Hakuin Masamune has received many awards at both IWC and the Warmed Sake Contest. In 2014 the brewery decided not to brew its praised Yamahai sake style and instead switched to the more established Kimoto technique, seeking a firmer, fresher, more crisp and remarkable profile. Kimoto takes advantage of the high concentration of yeast provided by this approach to cultivate the most resistant strains and completely ferment the wort, resulting in a high alcohol content and very low residual sugar content. There is a transition between soft, deeply flavorful and slightly refreshing characters of the initial flavor and even the residual taste, it captivates you by repeating the experience with every sip.
